thin sheet fillo

Phyllo (also spelled filo or fillo) is an extremely thin, unleavened pastry sheet originating from Ottoman cuisine and widely used throughout Mediterranean, Middle Eastern, and Balkan cuisines. The dough is made from simple ingredients—flour, water, and a small amount of fat or oil—and is stretched or rolled to paper-thin translucency (often 1-2 millimeters thick). A single package may contain dozens of interlayered sheets separated by parchment paper. The pastry has a delicate, crisp texture when baked and a neutral flavor that serves as a vehicle for both sweet and savory fillings. Modern phyllo is typically made with wheat flour, though regional variations may include other grains or thickening agents.

Phyllo is a foundational pastry in Mediterranean and Middle Eastern cooking, used to create both crispy savory dishes and delicate desserts. In savory applications, it forms the basis of spanakopita (spinach pie), börek (filled pastries), and various meat-filled triangles and rolls. Sweet preparations include the iconic baklava (layered with nuts and honey), galaktoboureko (custard pie), and apple strudel variants. The sheets are typically brushed with melted butter or oil between layers to achieve the characteristic flaky, shattering texture when baked. Phyllo requires careful handling due to its delicacy—sheets must be kept covered with damp cloth to prevent drying during assembly.